Get In My Belly

My coworker brought these insanely delicious (and perfect for fall) pumpkin cupcakes into the office this week. I seriously thought about hiding the whole tray under my desk.

PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING

For cupcakes:

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted and cooled
1/2 cup vegetable oil
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

For frosting:

8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract

Credit: Gastronomy